Creamy Crawfish Pasta

Photo by Lisa M.
Adapted from thekitchn.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • 1/2

    cup (1 stick) unsalted butter

  • 1

    green bell pepper, diced small

  • 1

    onion, diced small

  • 2

    stalks celery, diced small

  • 3

    cloves garlic, minced

  • 1/4

    cup all-purpose flour

  • 1

    heaping teaspoon tomato paste

  • 1/2

    cup dry white wine

  • 1

    pound frozen cooked crawfish tails, thawed

  • 1

    cup half and half or heavy cream

  • 1

    teaspoon Creole seasoning

  • Red pepper flakes, to taste

  • Kosher salt and freshly ground pepper, to taste

  • 16

    ounces penne pasta, cooked according to package directions

  • Chopped parsley, for serving

Directions

In a large Dutch oven, melt butter over medium heat. Add the bell peppers, onions, and celery, and sauté until tender, about 7-8 minutes. Add the garlic and cook for an additional minute. Stir in the flour until the vegetables are well-coated and no white clumps remain. Stir in the tomato paste until completely combined. Increase the heat to medium-high. Add the wine and crawfish to the Dutch oven; let the wine simmer out for a couple of minutes. Pour in the heavy cream. Add the creole seasoning, a generous pinch of red pepper flakes, 1 teaspoon salt, and freshly ground pepper. Cook the sauce at a gentle boil until it is thickened and coats the back of the spoon, about 5 - 10 minutes. Adjust seasoning to taste. Fold the cooked penne into the crawfish sauce. Stir in a handful of chopped parsley. Serve the crawfish pasta with additional red pepper flakes, hot sauce, freshly grated Parmesan, and slices of toasted garlic bread.

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